Name: Peach Arugula Prosciutto Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 2 ripe peaches (sliced); 3 cups fresh arugula; 6 slices vegetarian prosciutto substitute (soy-based); 1/2 cup shaved aged fontina cheese; 2 tbsp olive oil; 1 tbsp honey; 2 tbsp fresh lemon juice; 1 clove garlic (minced); 1/4 cup fresh basil (chopped); 1 tbsp balsamic vinegar; Salt and pepper to taste

Peach Arugula Prosciutto Salad

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A vibrant summer salad balancing juicy peaches, peppery arugula, and savory vegetarian prosciutto. Tossed with a tangy honey-lemon dressing and aged fontina, it’s a light, refreshing dish ready in 15 minutes.

Author: CHEF RAMSAY
Prep Time: 15
Total Time: 15
Yield: 4 servings
Category: salads
Method: Assembling
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

2 ripe peaches (sliced)
3 cups fresh arugula
6 slices vegetarian prosciutto substitute (soy-based)
1/2 cup shaved aged fontina cheese
2 tbsp olive oil
1 tbsp honey
2 tbsp fresh lemon juice
1 clove garlic (minced)
1/4 cup fresh basil (chopped)
1 tbsp balsamic vinegar
Salt and pepper to taste

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Instructions

Wash arugula and pat dry
Peel and slice peaches
Arrange arugula on a platter
Top with peaches, prosciutto substitute, and fontina
In a small bowl, whisk olive oil, honey, lemon juice, garlic, basil, and balsamic vinegar
Pour dressing over the salad
Toss gently and season with salt and pepper

Notes

Store leftover dressing separately and assemble salad fresh before serving
Swap aged fontina with goat cheese for a tangier flavor
Add sliced avocado for creaminess if desired

Find it online: https://cookingwithramsay.com/peach-arugula-prosciutto-salad/